Caviar Chronicles

For my fellow readers: I am sad to report the meatballs were finished off last night.  Today, I knew the start to my day would not be the same without my leftover, morning meatballs, so I decided to move on.  It then hit me…. I shall make eggs Ellie Day’s ’eggxtraordinary’ eggs.   

One my “besties” Ellie Day seriously makes the best eggs ever.  I find it pretty frekin’ bizarre because, her usual, expertise in cooking involves a can of refried beans . 

I honestly think the art of mastering the perfect scrambled eggs is extremely difficult.  I can certainly whip up an Eggs Benedict without blinking but, never scrambled eggs.  I don’t know if the reasoning is my scattered brain self, or the patience thing.  Now, with Iphones and smartphones my eyes become glued to the entertaining device and the next thing I know is,  my eggs are burnt and glued to my pan.  Ok, so now ….where is my drink?

You should get pretty excited because, these are not yo’ average eggs.  There are 2 SPECIAL SECRET INGREDIENTS inside them.  No, it is not truffle oil but, my girlfriends and I typically sprinkle the irresistible element on Ellie’s Eggs .

These eggs are perfect for any hangover, or anytime you want to show off your EGGSceptional (had to say it) skills.   These are even better with a Zing Zang Bloody Mary or Mimosa, especially if you had a long, last night or ……just got home, from last night.

Here is the recipe for 2 servings.  

Ellie Day’s essentials:

•  3 large eggs, use white, brown, pink, black, purple,whatever…. just not duck please-unless you are a quail egg lover like, Mario Batali
• If you are watching your figure, or rather consume your calories with sugar (like the 4 brownies I devoured last night)…I used 4 egg whites
• Salt, pepper and a couple of dashes of dried italian seasoning
• Just enough olive oil to lightly layer the bottom of your pan, or butter, if that’s how you roll
• 1 tsp. of dried thyme…..yeah you fancy huh?  
• Get those eggs creamy with some light cream cheese….you need 3 tbsp. 
• To make your eggs even more light add 2 tbsp. of club soda…get that crazy
• Throw in some cheese if you love salty goodness oozing out of your eggs…I experiminted with blue cheese, and the results were completely satisfying

1. The first and most important start: Put whoever you are cooking these exquisite, eggs for on drink duty
   

   Before I got sidetracked…

2. When you have your desired, drink in your hand, go ahead and take a sip…now put it down, I did not say you can drink the whole thing…yet!
3. Get out a non-stick pan, crank the heat to a little, before, medium and lightly cover the bottom in olive oil or butter (if using whites, put on lower)  
4. Take your cream cheese and start to mash on the bottom of a small bowl with a fork
5. Crack your eggs into the same bowl and add some pepper, seasoning and thyme
6. If you used egg whites-save the yolks for a future Caesar Salad dressing
7. Start whisking the egg mixture and while whisking, add in the club soda, you will shortly realize that your eggs have practically doubled in volume!  Club soda is cheap and can even make you use fewer eggs making your breakfasts even cheaper, take that tip Food Network!
8. Now, here is where I suck…put your eggs into the pan and you must let them set a bit…I know it’s hard but, according to madly attractive Michael Symon, it’s what ya’ gotta do
9. As soon as it sets, take a spatula and basically from the end of the pan to the middle start playing with the eggs going back and forth….have some fun with it!  Also, cheeseheads-don’t forget the cheese.  You should throw it in before you start playing. 
10. You can even toss them around with your spatula flipping the undercooked parts up and down for about 5 minutes (if using whites, maybe a bit more)
11. Now, put the eggs in 2 separate dishes, add some more pepper and salt for tasting.  If you are on my level, spritz some truffle oil in for an even more elegant, super spectacular, scrambled egg.   

My side suggestions:

• BACON-what is any breakfast without it
• Hasbrowns…my girlfriends and I used the frozen ones…but we did fancy it up with truffle oil
• Toast with preserves or nutella (you can never EVER have enough of chocolate) 
• Hollandaise- if you are that willing to make and….. are then instantly invited to my next dinner party  

Grab ya’ drank and plate and get ready for a party in your mouth.